Balsamic Roasted Brussels Sprouts and Shallots

Side DishVeganBrussels Sprouts

Easy! Brussels Sprouts roasted with shallots, tossed with balsamic vinegar and toasted walnuts.

Photography Credit: Elise Bauer

Every year I consider it my civic duty to create a Brussels sprouts recipe that my father will actually eat.

Every family has one, right? A sprouts-a-phobe?

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No? Well consider yourself blessed.

I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before him. Oddly he claims to like the Brussels sprouts recipes I’ve made for him, which makes his stated aversion seem even weirder.

Balsamic Roasted Brussels Sprouts

I know he’ll love this one too, which will make an appearance on our Thanksgiving table this year. (And if he doesn’t? More for us!)

It’s a simple sauté of shallots, sprouts, and garlic, that are then browned in the oven and tossed with balsamic vinegar, toasted walnuts, and thyme. Couldn’t be easier!


Balsamic Roasted Brussels Sprouts and Shallots Recipe

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Yield: Serves 6 to 8


  • 2 pounds Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
  • 2 tablespoons extra virgin olive oil
  • Several large shallots, peeled and thickly sliced, about a cup
  • 4 cloves garlic, peeled, sliced in half
  • 2 tablespoons plus 2 teaspoons balsamic vinegar
  • Salt
  • Pepper
  • 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
  • 1/2 cup walnuts, toasted (optional)


1 Sauté shallots in olive oil: Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned.

balsamic-brussels-sprouts-method-1 balsamic-brussels-sprouts-method-2

2 Add Brussels sprouts, garlic, balsamic: Preheat oven to 425°F. Add the Brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown.

Drizzle with 2 tablespoons of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.

3 Bake in oven: Place in oven, uncovered. Roast at 425°F for 15 to 20 minutes, until cooked through and caramelized on the edges.


4 Sprinkle with balsamic, thyme, walnuts, salt, pepper: Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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24 Comments / Reviews

No ImageBalsamic Roasted Brussels Sprouts and Shallots

Did you make it? Rate it!

  1. Ali Campbell

    Perfection! These were so delicious. My mom is newly diabetic so we’ve been hunting down healthier diabetic friendly recipes for her – and this hit the spot. She loved and so did we! Thank you!


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  2. Viola

    I’m not much od a cook but i was looking for easy but healthy recipes. I tried these and they were delicious even to a person that does not really like veggies.


  3. Karen

    Would it work to cook it on the stove if oven space is limited for the holidays?

    Show Replies (1)
  4. Heather

    I want to make these but Im traveling about 40 min to our family’s house…thoughts on keeping them crispy?

    Show Replies (1)
  5. Scott Z

    Fantastic and Simple


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